Crispy Whitebait Sandwich from Marion

Serves 

Makes 5 sandwiches 

Ingredients 

Whitebait 

• 100g New Zealand whitebait (see note below) 
• 1 tablespoon flat-leaf parsley, finely chopped 
• 1 litre vegetable oil 
• Salt, to taste 

Sandwich 

• 10 slices soft white sandwich bread 
• 20g salted butter, softened 

Green chilli mayonnaise 

• 100g quality mayonnaise or aioli 
• 1½ tablespoons fermented green chilli sauce 
• Salt and pepper, to taste 

Tempura batter 

• 75g plain flour 
• 75g self-raising flour 
• 60g cornflour 
• 200ml cold sparkling water 

Note: It is important to use New Zealand whitebait. Australian silverfish is often labelled as whitebait but is not of the same quality. 

Method 

• To make the green chilli mayonnaise, combine the mayonnaise and chilli sauce in a small bowl. Season to taste, adding a squeeze of lemon juice if needed to balance acidity. Set aside. 
• Just before cooking, prepare the tempura batter. Whisk all ingredients together until smooth and lump-free. 
• Heat the vegetable oil in a medium saucepan over medium heat. The oil is ready when a small piece of bread browns quickly. 
• Mix 20g of whitebait with 1½ tablespoons of tempura batter and a pinch of parsley. Gently lower into the hot oil and fry until crisp and golden, turning halfway through. The whitebait should cluster together, forming a fritter. Drain on paper towel. Repeat to make five fritters. 
• Using a fluted biscuit cutter, cut 10 rounds from the bread. Arrange on a board, butter each round and add a small dollop of green chilli mayonnaise. 
• Place a whitebait fritter on top, season lightly with salt, then sandwich with the remaining bread rounds. 
• Repeat with the remaining fritters and serve immediately.